Shiokara


Shiokara, is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera.
The raw viscera are mixed with about 10% salt, 30% malted rice, packed in a closed container, and fermented for up to a month. Shiokara is sold in glass or plastic containers.
The flavor is similar in saltiness and fishiness to that of European cured anchovies, but with a different texture. One of the best-known chinmi, it is quite strong and is considered something of an acquired taste even for the native Japanese palate.
It was a valuable protein in post-war Japan because food was scarce and it did not require refrigeration. It continued to be eaten as a condiment for rice and in bars.
One method of enjoying it is to consume the serving in one gulp and to follow it with a shot of straight whisky. Some bars in Japan specialize in shiokara.

Some types of ''shiokara''

Ika no shiokara—from cuttlefish "squid", the most common varietyHotaruika no shiokara—from firefly squidKatsuo no shiokara—from skipjack tunaKaki no shiokara—from oysterUni no shiokara—from sea urchin roeAmi no shiokara—from Mysidacea, a krill-like crustacean
Some shiokara types have special names:' — from fiddler crabkonowata — from sea cucumbermefun — from chum salmon